These Mango Crumb Bars are made with fresh mango and coconut flakes and topped with a butter and sugar crumb topping. A tasty mango dessert!
It’s mango season!! I mean, apparently. Mangoes are Miguel’s favorite fruit (or at least top three, he says), but they’re not something I ate growing up. In fact, I’d say I’ve only recently started appreciating the subtle sweetness of mangoes. Actually, that’s exactly how I’d describe these mango crumb bars: subtly sweet yet totally delectable.
I’d been seeing mangoes pop up in all the grocery stores within the past week or two, which is how I know it either is mango season or it’s about to be. To that I say, bring on the mango recipes!
I will admit that when I think “dessert” my mind automatically thinks chocolate, which is kind of silly isn’t it? Of course chocolate is king, but sometimes you need something sweet that isn’t going to put you in a sugar coma after you eat it, ya know? I mean, these crumb bars are still pretty sweet—they’re made with lots of flour and butter and a little bit of sugar and they’re completely perfect in every way.
To make the crust, you’ll combine all of the ingredients and then use your hands to mix everything together, similar to how you would prepare a pie crust. Once the dough is crumbly yet still holds together, you’ll press 3/4 of the mixture into the bottom of a baking dish and set it aside. Then, you’ll make the filling by combining two fresh mangoes with some sugar and coconut! Yes, I used coconut because coconut and mango pair well together, though the coconut is a pretty subtle flavor in these crumb bars. Anyway! Then you’ll spread the mango filling over the crust and sprinkle the rest of the crust (the last 1/4) over the mango filling.
See? Super simple.
Tip: remember to line your baking dish with parchment paper. I actually bought paper that is have aluminum foil on one side and half parchment paper on the other, and used that in this recipe. I know it’s probably nothing new, but I’d never seen it before and found it to be quite useful. Regardless, using parchment will make getting the bars out a lot easier.
Once these mango crumb bars are done, feel free to sprinkle more coconut on top. I had those large coconut flakes from Whole Foods on hand, and they really brought out the coconut flavor.
And to that I say, bring on all things mango!
- For the crust:
- 1¾ cups all purpose flour
- ½ cup cane sugar (or sub granulated sugar)
- ¼ cup shredded coconut*
- ½ tsp baking powder
- Pinch of salt
- ½ cup cold butter
- 1 egg
- For the filling:
- 1 cup fresh mango (approx. 2 mangoes)
- ¼ cup cane sugar (or sub granulated sugar)
- 1½ tbsp all purpose flour
- 1 tbsp shredded coconut
- Preheat oven to 400°.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
- Next, cut in the butter and then add the egg and use your hands to mix everything together, similarly to how you would a pie crust. You don't want the dough to be sticky, but you do want it to hold together.
- Next, line an 8x8 baking dish with parchment paper and transfer ⅔ of the crust into the bottom of the pan, using your hands to press the crust down.
- For the filling: Add all ingredients to a bowl and stir them together. Pour mango filling over top of crust, smoothing it out with a spoon.
- Last, use the final ⅓ of the crust to sprinkle over the mango filling, creating the crumb topping.
- Place baking dish in the oven and bake bars for approximately 30 minutes, or until golden brown around the edges.
- Remove them from the oven and wait until they're completely cool to cut and serve. These bars are best stored in the refrigerator. Oh! And feel free to sprinkle extra coconut and/or sugar overtop of them before serving.